A cheffy little lemon secret

How to add an amazing tang to savoury dishes with easy-to-make preserved lemons

by Carol Muskoron

I am always on the lookout for a quick way of adding flavour to dishes - two of my latest discoveries are using drinking chocolate in chocolate icing for cakes and making sausage rolls with whisky. And this morning I  have discovered another way of forcing flavour into dishes, which our Deputy Editor, Adrienne, swears by...

 

It's preserved lemons - chopped and added to tagines, couscous and roast potatoes, they add a huge hit of sweet yet lemony flavour. I can't wait to try it and thought I'd 'share' before I did so. Want to give it a go yourself?  You can buy preserved lemons but Adrienne's recipes sounds fantastic. Here it is: Preserved lemons recipe.

 

And here are two recipes that use preserved lemons...

Easy chicken tagine

Roast chicken lemon couscous

 

 

Prefer to keep your lemon recipes sweet? Try Mary Berry's lemon drizzle cake recipe. What a fruity Monday it's turning out to be!

 

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About The Authors

Carla  Griscti

Carla Griscti

Editorial assistant on allaboutyou; Music lover, travel bee and food fanatic.

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Emma Marsden

Emma Marsden

Food consultant of All About You, loves creating something out of nothing and decluttering.

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Bernadette  Fallon

Bernadette Fallon

Editor of All About You; an online journalist with a fetish for glossy magazines.

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Adrienne  Wyper

Adrienne Wyper

Deputy editor of All About You. I love cycling, cooking and creating

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Carol  Muskoron

Carol Muskoron

Associate editor of All About You, loves life (mostly) and one-pan recipes (always).

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